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Pressed Italian Sandwich

Yields1 ServingPrep Time20 minsTotal Time20 mins

 2 tbsp Colavita Aged red wine vinegar
 1 tbsp Colavita capers, rinsed and roughly chopped
 ¼ lb thinly sliced capicola ham
 ¼ lb thinly sliced Genoa salami
 2 cups baby spinach
 2 oz thinly sliced provolone (about 8 slices)
 1 jar Colavita Olive Tapenade
 1 jar Colavita Sun Dried Tomatoes, sliced
Optional:
 2 large jarred pepperoncini peppers, finely chopped
 1 loaf ciabatta
 black pepper
1

Split the bread in half and scoop out the inside of both the top and bottom, leaving a 1/2-inch thick shell.

2

Spread the Colavita olive tapenade on the cut sides of the bread. Drizzle with 1 tbsp Colavita Aged Red Wine on top of the tapenade.

3

On the bottom half of the bread, layer the ham, salami, sun-dried tomatoes, spinach, provolone, and pepperoncini, if desired. Sprinkle with black pepper.

4

Place the other half of the bread on top and wrap the whole sandwich tightly in plastic wrap. 

5

Place on a large plate or rimmed baking sheet. Place a second baking sheet on top and put heavy cans or cookbooks on the top plate to weigh it down...pressing the sandwich. 

6

Refrigerate for 6 hours or up to overnight. Cut into thick slices before serving.